Background Information Part 1 In the first part of the enzyme lab‚ we mixed a substrate and an indicator with an enzyme. There was also a neutral buffer in each of the chemical mixtures. The neutral buffer regulated the pH to around 7. We got a color palette and once we mixed each together‚ we observed and saw a change in the color of the substance. The darker and more brown the substance got‚ the more oxygen produced by the reaction. Our results showed that amount of oxygen produced increased
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Properties on Enzyme Activity By Alex Hoffmann First Individual Lab Report Wednesday 7:30-10:15pm 10/24/12 Meghan Duell Abstract The goal of this lab was to determine the effects of certain physical properties on enzyme activity. Enzyme activity was measured by the height of the bubbles that appeared after the enzyme was added which are proportional to the rate of the reaction when time is constant. The fact that enzyme activity is affected by physical properties such as temperature‚ substrate
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Effect Of PH On The Activity Of Potato Tissue Catalase Aim The aim of my investigation is to see how pH affects the activity of potato tissue catalase‚ during the decomposition of hydrogen peroxide to produce water and oxygen. Catalase + 2H2O2 Catalase + 2H2O +O2 Catalase + Hydrogen Peroxide Catalase + Water + Oxygen Independent Variable The independent variable in this investigation is pH. Each individual enzyme has it’s own pH characteristic. This is because
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how any two factors affect the rate of an enzyme-controlled reaction. How do these factors affect the chemical structure and properties of the enzyme. Many things can affect the rate of enzyme activity. The temperature of the enzyme‚ the pH of the solution‚ the concentration of the enzyme‚ substrate and the product. Also‚ another affector is the number of competitive and non-competitive inhibitors. As I cannot explain them all‚ I have chosen to explain the effect of temperature and also the effect
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Enzymes lower the activation energy of chemical reactions but they themselves are not consumed or altered when doing so. These catalysts work best at optimum temperatures and pH’s. The temperature and pH at which the reaction occurs the quickest is the ideal condition for the enzymatic reaction. Alpha amylase converts starch into glucose and when starch is combined with I2KI indicator a dark purple solution forms. As the enzyme breaks down the starch the absorbency will decrease. The absorbency
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effect of low temperatures Nicole MORE‚ Roy M. DANIEL* and Helen H. PETACH on enzyme activity Thermophile Research Unit‚ University of Waikato‚ Private Bag 3105‚ Hamilton 2001‚ New Zealand The stability of two enzymes from extreme thermophiles (glutamate dehydrogenase from Thermococcales strain ANI and f‚- enzymes‚ glucosidase from Caldocellum saccharolyticum expressed in Escherichia coli) has been exploited to allow measurement of activity over a 175 °C temperature range‚ from +
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is the temperature at which water changes phase from a liquid to a solid or vice versa. The freezing point describes the liquid to solid transition while the melting point is the temperature at which water goes from a solid (ice) to liquid water. In theory‚ the two temperatures would be the same‚ but liquids can be super cooled beyond their freezing points so that they don’t solidify until well below freezing point. Ordinarily the freezing point of water is 0° C or 32° F. The temperature may be lower
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LABORATORY REPORT TITLE : MEASURING pH LEVELS AND WATER ACTIVITY OF FOODS NAME: MATRIC NO: GROUP: 2 DATE OF EXPERIMENTAL WORK: 13 MARCH 2013 DATE OF SUBMISSION: 20 MARCH 2013 TITLE: MEASURING pH LEVELS AND WATER ACTIVITY OF FOODS ACTIVITY 1 Introduction : This experiment was performed to investigate the pH levels of different types of food products. The pH of a solution can be determined experimentally in several ways. The pH scale is the range of pH values from 0 to 14. The paper that
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Investigating the effect of pH on amylase activity Aim The aim of the experiment is to determine the effects of different pH and the rate of reaction on fungal amylase and starch. Introduction The enzyme amylase is found in the human body‚ it catalyses the hydrolosis of internal glycosidic bonds in polysaccharides‚ the breakdown of starch into sugars. Amylase is present in human saliva‚ where it initiates the chemical process of digestion. Enzymes work best at an optimum pH of 7 which is the bodies
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Question Give an account of how enzymes work with particular reference to factors that affect their activities. Answer All living things require catalysts to catalyse the reaction which they carry out to survive. Enzymes are the catalysts of biological systems without enzymes reactions in cells would occur all much to slow a rate and the organism would not survive. Most enzymes‚ with the exception of some RNA catalysts‚ are proteins. They often require a co factor such as zinc or iron‚ or a complete organic
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